2 c. julienne, cut carrots
2 c. julienne, cut zucchini
1 c. green pepper strips
1 garlic clove, minced
1/4-1/3 c. butter
1/2 lb. Velveeta, cubed
1/4 c. half & half or milk
1 tsp. basil
4 oz. (at least) corkscrew noodles, cook, drained

Stir fry carrots, zucchini, peppers and garlic in butter until crisp-tender. Reduce heat. Add Velveeta, half & half and basil. Stir over low heat until Velveeta is melted. Add pasta, mix lightly. Heat thoroughly, stirring occasionally. Serves 4-6.